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At our kitchen, frequently simmer chicken and rabbit legs, because every step is completed in advance. During the holidays, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, though steamed rice, boiled new potatoes or roast carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and sear, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.